Chocolate Eclair Cake - cooking recipe

Ingredients

2 pkg. instant French vanilla pudding
3 1/2 c. milk
1 (8 oz.) Cool Whip
1 box graham crackers

Preparation

Butter a 9 x 13-inch pan.
Mix pudding, milk and Cool Whip. Beat 1 minute.
Put layer of whole graham crackers in pan.
Put pudding over layer.
Then add another layer of graham crackers. Put rest of pudding over this, then put last layer of graham crackers.
Cool in refrigerator for 2 hours, then frost with Betty Crocker double Dutch frosting.
Refrigerate several hours or overnight.